Caramel & cacao nib shortbread Recipe

caramel shortbread with superfoods
  • caramel shortbread with superfoods
  • superfood caramel shortbread

Caramel & cacao nib shortbread

How to make


For the shortbread

  • 190g GF flour
  • 35g Maca powder
  • 175g Unsalted butter, cold, cut into cubes
  • 75g Coconut Sugar
  • Large pinch of salt crystals

For the caramel

  • 150g unsalted butter
  • 1 x 379g can condensed milk
  • 100g maple syrup
  • 100g cacao nibs

For the chocolate

  • 200g dark chocolate chopped
  • 200g white chocolate chopped


For the shortbread

  • Preheat the oven to 150C. Line a 23cm square cake tin with baking parchment and grease.
  • Pulse the flour and butter in a food processor and until the mixture resembles fine breadcrumbs (or rub the butter in by hand.)
  • Add the coconut sugar and pulse again until combined.
  • Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
  • Bake for 30 minutes or until golden brown. Set aside to cool

For the caramel

  • Heat the butter, condensed milk and maple syrup in a saucepan, stirring until the butter is melted and the mixture is smooth.
  • Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then add the cacao nibs and pour over the cooled shortbread. Allow to cool completely

For the chocolate

  • Melt the chocolate carefully on a low heat in a non-stick pan, stirring occasionally.
  • Pour the melted chocolate in sections over the caramel and smooth carefully across the caramel with a knife
  • Refrigerate until chilled, then cut into squares and serve.

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